Ingredients
-
3
-
1
-
1
-
1
-
2
-
1 1/2
-
1
-
2
-
1/2
-
1
-
1
-
1
-
1
-
3
-
1
Directions
Cheddar-Apple Soup, This recipe comes from Betty Crocker’s Why It Works cookbook that I checked out from the library Great little book! As always, I will substitute fat free half and half and possibly even delete the whipping cream because I feel that I get similar results while saving myself calories and fat , This is a very good soup! Easy to make too!, Great recipe !! I did halve this since there were 4 of us Added a dash extra cinnamon, went over real well Great soup for a cool evening Made for PRMR tag
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Steps
|
1
Done
|
In a 4 Quart Dutch Oven, Melt Butter Over Medium-Low Heat. Add Apple and Onion. Cook 12 to 15 Minutes, Stirring Frequently Until Soft but not Brown. Add Carrot and Cook 5 Minutes More. |
|
2
Done
|
Increase Heat to Medium. Add Flour and Cook For 1 Minute, Stirring Constantly, Until Mixture Thickens. Add 1/2 Cup of the Broth, Stirring Constantly With a Wire Whisk Until Incorporate. Add Additional Broth, 1/2 Cup at a Time, Until All Broth Is Incorporated. Add Apple Juice. |
|
3
Done
|
Increase Heat to High. Heat Soup to Boiling, Stirring Occasionally. Stir Well and Add Half-and-Half, Whipping Cream and Bay Leaf. Reduce Heat to Medium-Low and Simmer Gently For 15 Minutes. Do not Let Boil or Soup May Curdle. |
|
4
Done
|
Remove Bay Leaf. Add Apple Juice Condentrate, Cinnamon, and Cayenne Pepper. Gradually Stir in Cheese Until Completely Melted and Smooth, About 8 Minutes. |
